Just over a week ago, on the same day I needed to start packing up my entire kitchen to move, a humongous cookie craving hit mid-afternoon. I felt like the Cookie Monster… “Me want cookie—NOW!!” (Just a little less blue and furry!)
I seriously debated about walking down the street to the grocery store, but most of their bakery’s cookies taste stale by mid-morning. As a soft-and-chewy-cookie type of girl, those weren’t worth my time!
He suggested running over to Trader Joe’s since we both love their gingersnaps and soft-baked snickerdoodles, but… My picky side kicked in. Nothing spiced… Something fruity… Super soft and tender…
With one mixing bowl and a baking sheet still left to stick in cardboard boxes, I procrastinated on finishing packing and decided to bake my own. After spotting a bag of strawberries in the freezer (gosh you guys… I hoard frozen fruit as much as dark chocolate!), I added the rest to my cookie dough to create…
Strawberry Maple Cookies! Perfectly sweet and pure comfort food, they taste like the freshness of summer intertwined with coziness of fall. With no refined flour or sugar, they’re entirely clean-eating (plus low fat and low calorie too!), so they’re a sweet treat you can feel good indulging in!
Still on a gluten-free kick after baking this, these, and these, I experimented with my first batch of GF cookies in almost two years. (These were my first and only GF cookie recipe… Goodness, my photography has come a long way since then!) I created my own blend of millet, brown rice, tapioca, and coconut flours, but feel free to substitute your favorite mix instead. And as always, whole wheat flour works perfectly fine too.
I’ve started using coconut oil in most of my clean-eating cookies because of the extra moisture it lends the dough. However, after polling Facebook earlier this week, I realized most of you actually prefer butter for baking! Either works fine, but if you do go the coconut oil route, I promise you can’t taste any coconut—just purely sweet maple syrup!
Because of the extra liquid from the maple syrup, the cookie dough is initially very tacky, so you must chill it. Chilling is mandatory! If you baked the cookies immediately after mixing up the dough, they’d spread into one massive cookie blob on the baking sheet.
Even with chilling, they’ll still spread, so if you only refrigerate the dough for 30 minutes, make sure to drop them into rounded scoops as tall as they are wide… Basically as spherical as you can make them! This reduces the chance of forming a cookie blob and ensures they end up somewhat thick, not completely paper thin, so you can actually sink your teeth into these!
Dry, overdone, or burnt cookies are practically a crime in my house, so I always slightly underbake my cookies and let them cool longer on the warm baking sheet. This allows the centers to continue cooking through without the outsides turning crisp and crunchy. They’ll stay soft for an entire week, and these ones actually developed that soft sugary thin coat on top like banana bread after it’s sat for a day.
With their sweet berries and extra soft texture, these healthier Strawberry Maple Cookies are a chewy cookie lover’s bliss! It was practically impossible to keep my hands out of the cookie jar… I ate 5 in a single day! I’d like to chalk it up to moving stress, but…
I’m probably just a Cookie Monster at heart. ♥